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Linguine & Monkfish

A very special Italian pasta dish in terms of appearance and taste. With nests of red wine linguine, cherry tomatoes and deliciously flavored monkfish, prawns and scampi in a delightful sauce.

Betygsätt
  • 4 Personer
  • 30 min.
  • Huvudrätt
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Recept från Oil & Vinegar

Nice to know

Monkfish is a fish with a firm texture and a slightly fleshy taste. It looks similar to veal and is therefore often popular with people who are not so fond of fish. Monkfish is very easy to prepare, but you should make sure that the fish is slightly glazed on the inside, otherwise it will be too dry. Because of its structure, monkfish is delicious when combined with bacon bits or a sauce based on chicken gravy.

For a festive variation with an Italian touch, combine the monkfish with shellfish and juicy cherry tomatoes in a creamy red wine sauce and serve it on a nest of red wine linguine. It looks fabulous and is a feast for your tongue!

Buon appetito! 

  • Groceries

    Pasta
    • Olive Oil for Baking • 1 clove of garlic, crushed • 300 g Linguine al Vino Rosso (red wine linguine) • 200 ml red wine

    Fish
    • 1 tbsp Aglio e Peperoncino (chopped garlic and red pepper) • 500 g monkfish • 4 large prawns (e.g. black tiger) • 250 g prawns (mix of small and medium sizes) such as Dutch and jumbo prawns) • 400 g cherry tomatoes, halved • 1 tsp Rub Mediterranean • ½ tsp Saffron • 100 ml red wine • 2 tbsp Cabernet Sauvignon Wine Vinegar (red wine vinegar) • cream

  • Getting started

    Cook the pasta for 5 minutes and drain. Briefly sauté the garlic in a large cooking pan. Take the garlic out of the pan and then put in the linguine and add 200 ml red wine. Ladle the linguine around so that the red wine is absorbed.

    Step 2

    Heat a little oil in a pan and sauté the Aglio e Peperoncino. Add the monkfish and fry on all sides until brown. Then add the cherry tomatoes followed by the prawns together with the Rub Mediterranean and the Saffron. Once cooked, extinguish the heat and finish off by adding the red wine vinegar and 100 ml red wine. Add a dash of cream to taste.

    Tip

    Serve the pasta in small nests in a deep plate and spread the fish sauce over it. Arrange the monkfish on top of the pasta.

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